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One Pan Garlic Ranch Chicken and Veggies
5 from 30 votes

One Pan Garlic Ranch Chicken and Veggies

This One Pan Garlic Ranch Chicken and Veggies recipe features bone-in, skin-on chicken thighs seasoned with brown sugar and garlic, roasted alongside halved baby red potatoes and peeled baby carrots. The dish is coated with olive oil and a packet of Ranch seasoning mix, which infuses the chicken and vegetables with a savory, herby flavor. The oven roasting method yields tender meat with slightly caramelized, crisped skin and tender vegetables throughout, all in a single sheet pan for straightforward preparation and cleanup.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 8 teaspoons brown sugar divided
  • 8 bone-in skin-on chicken thighs
  • 16 ounces red potatoes halved, baby
  • 16 ounces carrots baby, peeled
  • 2 tablespoons olive oil
  • 1 Ranch Seasoning and Salad Dressing Mix 1-ounce package
  • 3 cloves garlic minced
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
  3. Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
  4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
  5. Serve immediately, garnished with parsley, if desired.

Notes

  • Adjust cooking time depending on the size and thickness of potatoes and carrots to ensure even cooking.
  • Use bone-in, skin-on chicken thighs for more flavor and moisture.
  • Broil briefly at the end to develop caramelized, slightly charred skin on the chicken.
  • Serve immediately and garnish with fresh parsley for added color and freshness.